Name: Pasta with Lentils and Kale
Cook time: 45 min
Total time: 1 1/4 hr
Yield: Makes 4 servings
Ingredients: 1/2 cup French (small) green lentils; 2 cups water; 3/4 teaspoon salt; 6 tablespoons extra-virgin olive oil; 1 large onion, finely chopped (2 cups); 1/4 teaspoon black pepper; 3/4 pound kale (preferably Tuscan; sometimes labeled "lacinato"); 3/4 pound dried short pasta; Accompaniments: toasted bread-crumb topping and/or grated Parmigiano-Reggiano

Image may contain Plant Food Cabbage Vegetable Kale and Produce

photo by Romulo Yanes

This dish has been one of my family's favorites for years; the secret to its enduring popularity is the caramelized onions. I cook them long and slow until they are meltingly tender and deep golden brown. Their rich sweetness rounds out the earthy flavor of the lentils and kale.

Cooks' Notes

·Lentils and onions can be cooked up to 5 days ahead and chilled, uncovered, until completely cooled, then covered. Reheat over low heat, thinning with water as necessary.
·Kale can be washed and trimmed 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.

Recipe notes

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Salmon With Sizzled Nut Salsa

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.